Dish

Kurban chorba

Sacrificial soup

Kurban chorba is made by simmering lamb, potatoes, carrots, and other vegetables in a broth made with lamb stock and tomato paste. The soup is typically served with a side of bread and a sprinkle of fresh herbs. Kurban chorba is a great source of protein and is also rich in vitamins and minerals.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Soup› Meat Soup

Origins and history

Kurban chorba is a traditional Azerbaijani dish that has been enjoyed for centuries. It is typically served during the Muslim holiday of Eid al-Adha, which celebrates the end of the Hajj pilgrimage to Mecca.

Dietary considerations

Kurban chorba is a high-protein dish that is suitable for most diets. However, it may not be suitable for those with a gluten intolerance as it contains wheat-based ingredients such as bread.

Variations

There are many variations of kurban chorba, with some recipes calling for the addition of chickpeas or other legumes. Some recipes also call for the use of different spices or herbs to give the soup a unique flavor.

Presentation and garnishing

Kurban chorba can be garnished with a sprinkle of fresh herbs such as parsley or dill. A dollop of sour cream or a drizzle of olive oil can also be added for extra flavor.

Tips & Tricks

When making kurban chorba, be sure to use high-quality ingredients for the best flavor. Simmering the soup slowly over low heat will help to develop the flavors and ensure that the lamb is tender and juicy.

Side-dishes

Kurban chorba is typically served with a side of bread and a sprinkle of fresh herbs. A simple Azerbaijani salad or roasted vegetables also make great side dishes.